In my two years on the ketogenic diet, I’ve really struggled to find a substitute for a traditional cake that fits many of the recipe requirements our family has adopted on our journey. That means no grains and no gums, and as few carbs as possible, all wrapped up in something that is as close as possible to a traditional bakery treat.

Wheat flour has so many negatives to it apart from the sheer number of carbohydrates and it’s astronomical glycemic load. But my experiments with almond flour, most people’s go-to substitute for wheat, have consistently been too dense and often gritty. My exploration into alternative flours has yielded so many delicious dishes made with combinations of cassava and coconut flours, and I knew I was within striking distance of something amazing.

And by amazing, I mean a chocolate Swiss cake roll. I can’t keep my husband out of it.

I hope you’ll give it a try and let me know what you think in the comments!

Print Recipe

5 from 2 votes

Keto Swiss Roll

This low carb Swiss roll cake is super easy to make and has perfect texture! I'm so excited about this recipe because it doesn't taste gritty or "eggy" with only 4 eggs and no grains, no almond flour and no gums! If your weakness has "Little Debbie" or "Hostess" stamped all over it, this reduced carb substitute will have you snacking (nearly) guilt free.

Prep Time10 mins

Total Time25 mins

Course: Dessert

Cuisine: American

Keyword: Keto, Low Carb and Paleo

Author: KetoPig

Ingredients

What you need for wet ingredients

• 4 Large Eggs
• 1/3 Cup Salted butter melted
• 1/2 Cup VitaFiber syrup (Use code VFGSCH20 for 20% off!)
• 1 Tsp Vanilla Extract
• 1 Tsp Apple Cider Vinegar

What you need for the dry ingredients

• 1/2 Cup Coconut flour (Buy on Amazon)
• 2 Tbsp Cassava flour Organic Tapioca Flour
• 1/4 Cup Cocoa powder
• 2 Tbsp Monkfruit sweetener (Buy on Amazon)
• 1 Tsp Baking soda
• 1 Tsp Cream of tarter

What you need for the cream filling

• 4 oz Cream cheese
• 2 Tbsp Monkfruit sweetener (Buy on Amazon)
• 1 Tsp Vanilla extract
• 1 Cup Heavy cream

Instructions

• Pre heat oven to 350 F 
• You'll need a large pan 10x16 or larger. A baking sheet with raised sides works perfectly.
• Whisk all the wet ingredients first and set a side. 
  
• In another bowl, combine the dry ingredients and blend thoroughly. the  it to the liquid mixture. 
  
• Add the dry ingredients to the wet ingredients, mixing slowly until consistent like a thick cake batter.
  
• Spread the batter in your pan. You do not need to spread it to the sides, only enough to have it look evenly flat. It will spread the rest of the way on its own when it gets hot. 
  
• Place in the oven to bake. It also doesn't need long time to cook because it's spread thinner then normal cake. If you're making a regular cake in a 8x10 or a 8in round pan with this recipe, I would bake it a little longer, so add 5-10 minutes. Keeping a watchful eye so that you don't burn it.  
• You can check it making sure it's done when a tooth pick comes out clean and you'll be able to smell that it's done too. Let it cool for about an hour.
  
• While the cake is cooling, make the cream filling. Whip the heavy cream, sweetener and vanilla first. After you get that good and smooth you can add in the heavy cream and continue to whip it with a blender until it resembles cream frosting or I like to call it mousse. Yum! 
  
• When your cake is room temp, frost it with all that delicious cream! Take the sides of the parchment paper and start to roll it up using the paper. You shouldn't have to touch the cake at all. When you have it rolled it up, leave it in the paper and put it in the fridge for at least an hour before slicing.  
  

Best keto cheesecake! This keto recipe makes 12 servings and is 10 sugar alcohol carbs per piece with all the monkfruit sweetener. If you want to cut the carbs in half use half as much monkfruit sweetener and then sweeten to taste with stevia drops before adding the eggs. Pre-heat your oven to 350F and cook time is 50-65 minutes depending on what pan you use.

What you need

Crust

1 egg

5 Tbsp butter (Grass fed)

1 Tsp vanilla extract

1/2 Tsp maple extract

1/2 Cup Almond Flour Blanched

1/2 Cup  Coconut Flour

1/4 Tsp baking powder

Filling

4 Eggs and 1 egg yoke (room temperature)

3 Packs of 8oz cream cheese (room temperature)

1/2 Cup Lakanto Monkfruit 1:1 Sugar Substitute

1 Tbsp vanilla

Squeeze lemon juice

Directions

We’ll make the crust first and prepare the filling later while the crust is in the oven.  If you love the crust and are using pie pans make two batches for each pie pan. However I think it’s too much crust so I cut 1 batch in half to have a thinner crust. I prepared this recipe in a 9″ spring form pan, or, this recipe will fit nicely in two 8-9 inch pie pans. Put in the oven at 350F for 15 minutes.

I also put the pie pans or spring pan on top of another baking sheet to help from scorching the bottom. I think it cooks better that way.

While the crust is in the oven, start on the filling. In a bowl combine the cream cheese and sugar, mixing until smooth. Add the vanilla, lemon juice and eggs. With a hand mixer on low/medium speed, whip until combined. I have tried the soft cream cheese (lactose free cream cheese) and it doesn’t work as well… The filling always sinks every time. Use the hard cream cheese and you’ll have a delicious no-fall cheesecake.

If you are using the spring form pan, make sure to spray/butter the interior sides so the filling doesn’t stick causing a crack in the middle. I used coconut oil spray and sprayed it after the crust cooked and immediately before putting the filling in the pan.

Pour the filling mixture onto the hot crust and return it to the oven, still at 350 degrees. The cook time for a 9 inch spring pan will be about 60-65 minutes, or for the two 9″ pie pans, plan a baking time of 50 minutes.

When its done, turn off oven and leave in the oven with door open until cool enough, 1 to 2 hours, to go in fridge.

Cream topping

1 Cups heavy cream

4 Oz cream cheese

2 Tbsp Lakanto Monkfruit 1:1 Sugar Substitute

1/2 Tbsp vanilla

Directions

The cream topping goes on after the cheesecake cools completely. Whip the heavy cream until you get whipped cream and in a separate bowl whip the cream cheese with the sweetener and vanilla. Combine these two after both are whipped separately. This helps you get a smooth cream with no chunks. Spread evenly across the top and you’re ready for the  most delicious cheesecake of your life.